I'm gonna rib ya again. Can you take a ribbing??

Char-Woody · June 2000

Here is "THE" site for your rib information. Its one of my favorites and it should be everyone's. Courtesy of "The Rib Man" in Dennison, Iowa. Print it out for your reference book.
Enjoy...[p]BTW...this one clearly illustrates the area of the "country rib" cuts. I may have suggested wrongly in the past that they were from the butt area. Close but no cigar...Sorry!!
Char-Woody
[ul][li]The Rib Man..All ya ever wanted to know about pork ribs.[/ul]

Nature Boy · June 2000

Char-Woody,
That is where coutry ribs are SUPPOSED to come from. From what I read in the Post article, country ribs are often cut from whatever the butcher feels like![p]Costco sells two different kinds...the lean loin choppy lookin kind, and the fatty butt lookin kind. Different labels, different prices (the leaner ones cost more). Both packages say Country Ribs. Yet obviously these are from different parts of the animal.[p]I figure they just wanna keep us guessin. What we as consumers need to do is ask if we can't tell by lookin at them. What Country Ribs are supposed to be, and actually are, are quite different....at least in this area. How about your area??[p]Thanks for the link again. It's a good one.[p]NB

sprinter · June 2000

Nature Boy,[p]"That is where coutry ribs are SUPPOSED to come from....country ribs are often cut from whatever the butcher feels like!"[p]I've read and heard the same thing NB. Another good reason to get a butcher that you like and trust and patronize their place ALOT. You're much more likely to get good TRUE cuts of meat from them than "Mr. Meat" at the local grocery store who is fresh out of "meat school" and being paid minimum wage. Along with a good electrician and plumber, its good to befriend a good butcher as well.[p]Thanks for the link CW, as always, right on the money.[p]Troy

I'm gonna rib ya again. Can you take a ribbing??

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